Twice Baked Potato Bites

Ingredients

• 4 large baking potatoes
• 8 slices bacon
• 1 cup sour cream
• 1/2 cup milk
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese, divided
• 8 green onions, sliced, divided

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. Next, cut the potato skins into bite size pieces, about 1 inch square. Set aside. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake for another 15 minutes.

Coconut Chicken Tenders

6-8 Chicken Tenders

1/2 cup Honey Mustard

1 cup of Crushed Rice Krispies

1 cup of Shredded Coconut

Pre-heat oven 350

In a large zip lock bag place chicken tenders and honey mustard. Coat the chicken. (May need more then 1/2 cup) Let it marinate in the fridge for an hour or 2. Combine crushed Rice Krispies and coconut in a shallow dish. Coat the chicken with the mixture one at a time. Place the chicken then on a cookie sheet that has been coated with non-stick spray. Bake for 15 minutes until crispy and golden.

Recipe by Kelly Atwood

Southwestern Eggrolls

2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1 can (4 ounces) chopped green chiles, drained
4 green onions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon.pepper
Dash of cayenne
20 egg roll wrappers
1. In a large bowl, combine everything but the egg roll wrappers. Place 1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.

2. Place seam-side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425 degrees F for 10-15 minutes until lightly brown. Turn them halfway through baking.

3. Serve warm with sour cream, salsa and/or guacamole.

CRANBERRY CHUTNEY & GOAT CHEESE

Recipe and photo from Jane Maynard
- 1 T olive oil
- 1 shallot, sliced thin then chopped
- ~1 T orange juice
- 1 can whole cranberry sauce
- 1/4 – 1/2 tsp kosher salt
- 1/4 C golden raisins
- 1 logs goat cheese
- your favorite crackers or a good baguette

Heat olive oil over medium heat in small saucepan. Add shallots and cook until soft. Add the rest of the ingredients and simmer for a few minutes. Spoon chutney over a log of goat cheese (you’ll most definitely have chutney left over…freeze for another day or make a meal out of it with grilled chicken and rice). Serve goat cheese & chutney with crackers or sliced baguette.

Baked Southwest Dip

Baked Southwest Dip Christie Sims

1-16oz loaf cannon ball bread, unsliced
1-8oz pkg. cream cheese, softened
½ cup sour cream
¼ cup hot salsa
1 ½ cups shredded cheddar cheese

Cup top off of bread and hollow out the inside of the bowl leaving 1/2 inch thick sides. Cube up the insides and toast under the broiler. Beat cream cheese, sour cream and salsa until smooth. Stir in grated cheese. Spoon the mixture into the bread bowl. Replace the top. Cover the entire bowl in foil and bake in a 400 degree oven for 1.5 hours. Serve with chips, veggies or just tear pieces off of the bowl.

thai lettuce wraps.

Thai Lettuce Wraps

1/2 c. coconut

1 T. oil

1/2 c. shallots chopped

1/8 to 1/4 c. fresh ginger

2 T. chopped garlic

1 lb. ground pork (I use 1/2 ground turkey and 1/2 ground sausage)

juice of one lime (I used about 1/2 of the lime for juice)

3 to 4 T. diced green chiles

2 to 3 T. soy sauce

peanuts

Stir coconut over medium heat until golden and crisp. Remove and set aside. Add oil to pan and place over medium heat. Add shallots, ginger, garlic and meat. Stir until no longer pink. Add lime juice, peanuts, coconut, chiles and soy sauce to taste. Can also add fresh mint.

+image from perdue.com